Ingredients

The following ingredients have 8 Servings
  • 2 1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 4 teaspoons baking powder
  • 1/2 tsp. salt
  • 1 stick cold butter, diced (1/2 cup)
  • 1/2 to 3/4 cup heavy cream
  • 1 egg
  • 1/4 teaspoon vanilla
  • sparkling sugar (if desired)
  • 1-pint strawberries washed, hulled and halved
  • 3/4 cup heavy cream, well chilled
  • 2 tablespoons sugar
  • 1/2 tsp. vanilla extract

Instruction

  • Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside.
  • In a bowl whisk together the flour, sugar, baking powder, and salt. Add the butter and toss with flour. Using a pastry cutter, 2 knives... or your fingers, cut in the butter until it resembles coarse crumbs. In a separate bowl, whisk together the egg, cream, and vanilla. Make a well in the center of the flour and pour the egg mixture into the hole. With a spatula mix the ingredients together just until moistened. You want the dough when squeezed to come together. Add additional cream as necessary, 1 tablespoon at a time, to form a soft dough that is wet enough to be dropped from a spoon or scoop.
  • Using a large spoon or scoop, drop the shortcake dough onto the prepared baking sheet. A spoonful about 2-3-inches wide should yield about 8 - 10 shortcakes, spaced 1 inch apart. Sprinkle with sparkling sugar if desired. Bake until the shortcakes are firm to the touch and golden-brown, 10 to 12 minutes.
  • While the biscuits are cooling on a rack, whip the cream. In a deep bowl, of the bowl of an electric mixer, combine the cream, sugar, and vanilla. Beat on medium-high speed until soft peaks form, about 2 minutes.
  • Halve the warm shortcakes horizontally using a serrated knife. Layer with a dollop of whipping cream, topped with fresh strawberries. Cover with the top half of the biscuit, garnish with additional whipping cream, a spoon of strawberry sauce or strawberry jam if desired, and a mint sprig.